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Kids' Roasted Red Pepper Pasta

with Rigatoni
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
710 kcal
Protein
: 
20g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Wheat
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

1 unit(s)

Sweet Bell Pepper

¼ cup

Roasted Pepper Pesto

(Contains: Milk May be present: Soy, Sulphites)

170 g

Rigatoni

(Contains: Wheat)

2 tbsp

Tomato Sauce Base

(May be present: Soy, Sulphites, Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Wheat)

4 g

Garlic Salt

(May be present: Soy, Sulphites, Mustard, Milk, Tree nuts, Sesame, Wheat, Triticale, Peanuts)

56 mL

Cream

(Contains: Milk)

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

1 tbsp

Butter*

(Contains: Milk)

Calories710 kcal
Fat36 g
Saturated Fat17 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber6 g
Protein20 g
Cholesterol70 mg
Sodium1220 mg
Trans Fat1 g
Potassium500 mg
Calcium300 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup pasta water, then drain and return rigatoni to the same pot, off heat.
2
  • Meanwhile, core, then cut pepper into 1/2-inch slices.
  • Add peppers and 1/2 tbsp oil to an unlined baking sheet. Season with 1/8 tsp garlic salt and pepper, then toss to combine. 
  • Bake in the middle of the oven until tender, 8-10 min.
3
  • Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl until melted. Add red pepper pesto and tomato sauce base. Cook, stirring until fragrant, 1-2 min. Add cream and reserved pasta waster, then whisk to combine, Season with 1/4 tsp garlic salt and pepper, then whisk to combine. 
  • Remove from the heat, then add sauce, roasted red peppers and half the parmesan to the pot with the rigatoni. Stir to combine. 
4
  • Divide roasted red pepper pasta between bowls. 
  • Sprinkle remaining parmesan over top.
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